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Gnocchi alla Sorrentina
Gnocchi alla Sorrentina
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Italian baked gnocchi with tomato, garlic, basil, onion, and melty mozzarella.
Ingredients:
  • 2 teaspoons olive oil
  • 0.5 pound potato gnocchi
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 14 ounces Italian plum tomatoes, halved
  • 0.25 cup dry white wine
  • 0.25 cup torn fresh basil leaves
  • 7 ounces small fresh mozzarella balls (ciliegine)
  • 4 tablespoons finely grated Parmigiano-Reggiano cheese
  • 4 sprigs fresh basil
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and lightly grease an oven-safe baking dish.
  • 1. Boil generously salted water in a large pot. Add gnocchi and cook until they float to the surface, 2 to 4 minutes. Drain and set aside.
  • While the gnocchi is cooking, warm olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Stir in garlic and cook until fragrant, around 30 seconds. Score an "x" on each tomato, then add them to the skillet. Pour in white wine and simmer until tomatoes are soft, about 10 minutes. Crush tomatoes gently with a spoon to release juices and pulp. Stir in basil and continue crushing tomatoes to form a sauce. Discard loosened tomato skins. Cook over low heat for another minute, then toss drained gnocchi in the sauce until well-coated.
  • Take the skillet off the heat and toss in mozzarella balls, folding gently but swiftly until the cheese is coated with sauce but remains unmelted. Transfer everything to the baking dish and sprinkle with Parmigiano-Reggiano cheese.
  • Place in the preheated oven and bake for approximately 10 minutes or until the cheese has melted. Serve garnished with fresh basil sprigs.

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